Pear Tahini Tart
½ pre-rolled puff pastry
2 small dessert pears
1 tsp freshly squeezed lemon juice.
⅓ cup + 2 tsp date syrup, divided
⅓ cup Soom Premium Tahini
1 tsp vanilla extract
2 tsp butter
Preheat the oven to 400F.
Roll ½ pre-rolled puff pastry sheet on a piece of baking parchment until fairly thin; trim uneven edges. Frame into the pastry about 2 cm from the edge, do not cut all the way through. Lay on a large baking tray and prick the inner frame with a fork. Refrigerate.
Thinly slice the pears and toss with lemon juice.
Warm ⅓ cup date syrup, tahini, and vanilla extract in a small pan and mix well. In another small pan, heat and mix butter and remaining 2 tsp of silan.
Remove the pastry from the refrigerator and spread the tahini-date syrup mixture, leaving edges un-coated. Lay over the pears and brush with butter and sate syrup mixture, to the pastry.
Bake until the pastry is browned and the pears are tender. About 15 minutes. Let the pastry cool for about 10 minutes before slicing and serving.
Dietary Preferences: Nut-Free, Kosher
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